Some schools are removing flavored milk from their cafeterias due to pressure from a few vocal parents or school officials. The logic seems simple--remove flavored milk because it contains sugar. In hopes to combat childhood obesity and make the menu healthier, however, some decision-makers may lack the knowledge of the likely nutritional impact of this change.

The Milk Processors Education Program (Milk PEP) conducted a nationwide study to determine the impact of dropping flavored milk from school cafeterias. The study included 58 school districts, four within California. The participating schools had independently decided to stop serving flavored milk. This short YouTube video, Chocolate Milk is Tasty Nutrition sums up the study.

The study found that total milk consumption dropped an average of 35% when flavored milk was eliminated. Consumption dropped because fewer students were selecting milk, and more milk was discarded. The schools and milk suppliers saw a 23% drop in the amount of milk sold. What they couldn’t see prior to participating in the study was that more milk was thrown away when milk choices were limited.

It is assumed that the removal of flavored milk will cause an initial decline in milk consumption, followed by a fairly quick rise in white milk consumption once the students adapt. The data does not support this assumption. After two years, schools did not see an increase in milk consumption.

Flavored milk contains about two teaspoons of added sugar, however, it also contains calcium, protein, magnesium, potassium, phosphorus, riboflavin, niacin, vitamins B12, A and K. Many milk processors are stepping up to reformulate chocolate milk to lower the sugar without compromising palatability or increasing cost to schools.

For those critics that believe children can get enough nutrients from sources other than milk, one must consider what these added foods contribute to the diet. To replace ALL the nutrients from one serving of flavored milk (not just the calcium), schools would need to add a bundle of foods like this over the course of a week:

• Two ounces of cheddar cheese
• One medium egg
• One cup of orange juice with added Vitamin D and calcium
• One half of a cantaloupe

This bundle of food contributes significantly more calories and cost to the menu than a serving of flavored milk. 

Our blog earlier this year, Serving Flavored Milk in Schools, listed some resources we provide to help sort through these issues. For more supporting resources, check out milkdelivers.org.

Some have demonized flavored milk as a cause of obesity, yet little evidence exists to support this. In fact, as obesity rates have risen, milk consumption has fallen. The amount of sugar per serving is small compared to the nutrients it provides. Children, who naturally have a sweet palate, must get the nutrients they need to thrive. Schools should serve as role models to show students good choices and must be realistic about offering foods that are both nutritious and appealing to kids.

Tracy Witmer, R.D.

Territory Manager